Freeze the cheese. Unwrap mozzarella sticks and place them on a parchment-lined plate. Freeze for at least 1–2 hours, or until very firm. This step prevents blowouts in the air fryer.

Set up the dredging station. In one shallow bowl, whisk eggs with a splash of heavy cream and a pinch of salt and pepper. In a second bowl, mix almond flour, crushed pork rinds, Parmesan, Italian seasoning, garlic powder, onion powder, smoked paprika (if using), plus a little salt and pepper.

Coat the sticks. Working with a few frozen sticks at a time, dip in the egg wash, then roll in the crumb mixture. Press gently so the coating adheres. For the best crunch, double-dip: back into the egg, then into the crumbs again.

Chill again. Place coated sticks back on the tray and freeze 20–30 minutes. This helps the coating set and minimizes cheese leakage.

Preheat the air fryer. Set to 375°F (190°C) for 3–4 minutes. Lightly spray the basket with oil.

Air fry in batches. Arrange sticks in a single layer with a little space between them. Lightly mist the tops with oil. Air fry 5–7 minutes, flipping at the 3–4 minute mark, until golden and just starting to ooze at the ends. Don’t overcook or the cheese will run out.

Serve. Let them rest 1–2 minutes to firm slightly. Serve with warm low sugar marinara for dipping.